Catholic Recipe: Beignets de Pommes (Apple Fritters)
In parts of France on Ascension Day, children go around begging for flour to make Beignets de Pommes (Apple Fritters).
Work the egg yolks together with the salt and brandy into your flour until all is thoroughly mixed. Add the milk and stir until smooth. Beat the egg whites until stiff and fold into the batter. Peel and core the apples and cut into thin rounds. Dip apple in batter and fry from four to five minutes in deep fat at 375° F. Dust with sugar or serve with a soft custard, or vanilla sauce. Apricots, bananas, peaches, pineapples, or plums may be substituted for the apples.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951